3 Cheese Broccoli Mac and Cheese

Course: Main Course

Cuisine: American

Prep Time: 25

Cook Time: 45

Total Time: 1 10

Servings:

Calories: 650kcal

Author: Lord Byron's Kitchen

3 Cheese Broccoli Mac and Cheese starts with a classic roux paired with lots of fresh or frozen broccoli florets along with copius amounts of shredded cheddar cheese and topped with a buttery panko breadcrumb. Baked to perfection this dish is absolute perfection!

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Ingredients

450 grams macaroni, cooked and drained
6 tablespoons butter
1/4 cup all-purpose flour
4 cups milk
2 cups old cheddar cheese, shredded
2 cups monterey cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon nutmeg
4 cups broccoli florets
1/4 cup green onions, chopped
1 cup grated parmesan cheese
1/4 cup fresh parsley, finely chopped
1 cup panko breadcrumbs

Instructions

In a large saucepan, melt 4 tablespoons of butter over medium heat. Next, add the flour and whisk until the flour is absorbed by the butter and the entire mixture turns an amber colour. Cooking until the flour mixture browns lightly deepens the flavour.
Next, pour in the milk half a cup at a time, whisking well between each addition.
Next, add the salt, ground black pepper, garlic powder, onion powder, and nutmeg. Stir well to combine.
Lower the heat to simmer and add the cheddar and monterey cheese. Stir until the cheese is melted. Turn off the heat.
Add the cooked macaroni, three cups of the broccoli florets, green onions, grated parmesan cheese, and parsley. Stir well into the cheese sauce.
Transfer the mac and cheese to a greased casserole dish or baking pan. Smooth out the top.
Dot the top of the mac and cheese with the remaining cup of broccoli florets.
Melt the remaining 2 tablespoons of butter in the microwave. Pour over the panko and mix well to coat the breadcrumbs with the butter. Sprinkle the crumbs over the mac and cheese.
Bake at 350 degrees for 45 minutes. Serve immediately.

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